Spaghetti And Chipotle Meatballs Recipes

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SPAGHETTI AND CHIPOTLE MEATBALLS



Spaghetti and Chipotle Meatballs image

Zing up your usual pasta and meatballs with this Latin twist on an Italian staple.

Provided by MitchJGray

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 10

2 pounds ground beef
1 (7 ounce) can minced chipotle peppers in adobo sauce, or to taste
1 bunch green onions, minced
¼ cup bread crumbs
1 ½ teaspoons garlic powder, or to taste
1 ½ teaspoons salt, or to taste
1 ½ teaspoons ground black pepper, or to taste
1 (16 ounce) package spaghetti
1 (15 ounce) can spaghetti sauce
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Mix the ground beef, chipotle peppers with the adobo sauce, green onions, bread crumbs, garlic powder, salt, and pepper together in a bowl until evenly mixed. Roll the mixture into balls the size of cherry tomatoes. Arrange on the prepared baking sheet.
  • Bake in the preheated oven until cooked through, about 30 minutes.
  • While the meatballs bake, bring a large pot of lightly-salted water to a boil. Add the spaghetti and return to a boil. Cook until tender but still firm to the bite, about 12 minutes. Drain.
  • Pour the spaghetti sauce in a large saucepan over medium heat; cook until hot, 5 to 7 minutes. Add the cooked meatballs and stir to coat. Ladle over the drained spaghetti and top with the grated Parmesan cheese to serve.

Nutrition Facts : Calories 662.1 calories, Carbohydrate 71.8 g, Cholesterol 99 mg, Fat 23.2 g, Fiber 7.5 g, Protein 38.4 g, SaturatedFat 8.5 g, Sodium 1199.3 mg, Sugar 7.6 g

CHIPOTLE MEATBALLS



Chipotle Meatballs image

This started off as hamburgers with fresh onion and cilantro but needed a way to make this family favorite into a finger food.

Provided by Angie

Categories     Appetizers and Snacks     Meat and Poultry     Meatball Appetizer Recipes

Time 45m

Yield 15

Number Of Ingredients 10

2 ½ pounds ground beef
½ cup bread crumbs
½ cup dried minced onion
2 tablespoons dried cilantro
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon salt
¼ teaspoon ground black pepper
11 ounces chipotle peppers in adobo sauce
1 egg

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Mix beef, bread crumbs, dried onion, cilantro, onion powder, garlic powder, salt, and black pepper together in a bowl.
  • Finely chop chipotle peppers and add peppers, adobo sauce, and egg to meat mixture. Mix well. Roll into 1 1/2-inch meatballs.
  • Heat a skillet over high heat. Brown meatballs in the hot skillet, turning as needed, 3 to 5 minutes. Transfer to a rimmed baking sheet.
  • Bake in the preheated oven until no longer pink in the centers, 8 to 10 minutes.

Nutrition Facts : Calories 175.4 calories, Carbohydrate 6.2 g, Cholesterol 59.7 mg, Fat 10 g, Fiber 1.1 g, Protein 14 g, SaturatedFat 3.7 g, Sodium 324.9 mg, Sugar 1.2 g

MEXICAN-STYLE SPAGHETTI AND MEATBALLS



Mexican-Style Spaghetti and Meatballs image

It's your classic Italian entree with a Mexican kick! The crumbled corn tostadas, chili powders, chili peppers, and chipotle peppers are the difference from your run-of-the-mill meatballs and sauce. The lean turkey makes it very healthy!

Provided by Sachin K.

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 6

Number Of Ingredients 19

1 pound ground turkey
1 ½ teaspoons Mexican-style chili Powder
1 teaspoon guajillo chile powder
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon grated Parmesan cheese
1 egg
1 tablespoon olive oil
½ onion, finely chopped
1 small jalapeno pepper, seeded and minced
½ Anaheim (New Mexico) chile pepper, seeded and minced
2 tostada shells, crushed into fine crumbs
¼ cup bread crumbs
1 (16 ounce) package spaghetti
1 (14.5 ounce) can diced tomatoes
½ onion, diced
1 chipotle chile in adobo sauce, finely chopped
1 (24 ounce) jar spaghetti sauce
1 tablespoon taco seasoning mix

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil onto a baking sheet, and lightly grease with cooking spray.
  • Place the ground turkey into a large mixing bowl and sprinkle with the Mexican chili powder, guajillo chile powder, salt, black pepper, and Parmesan cheese. Add the egg, olive oil, chopped onion, jalapeno pepper, and Anaheim pepper. Mix well with your hands until evenly blended, then sprinkle with the tostada crumbs and bread crumbs. Mix again until the bread crumbs are incorporated. Form the meatball mixture into 1-inch balls and place onto the prepared baking sheet.
  • Bake in the preheated oven until the meatballs have lightly browned and are no longer pink in the center, about 40 minutes. Turn the meatballs over after 20 minutes to ensure even cooking.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  • After you have flipped the meatballs, stir together the diced tomatoes, diced onion, chipotle chile, spaghetti sauce, and taco seasoning in a large saucepan. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer 10 to 15 minutes until the onion is tender.
  • Once the meatballs are ready, stir them into the sauce, and cook 5 minutes longer. Spoon the meatballs and sauce over the spaghetti to serve.

Nutrition Facts : Calories 595.1 calories, Carbohydrate 83.6 g, Cholesterol 93.7 mg, Fat 15.2 g, Fiber 7.3 g, Protein 28.2 g, SaturatedFat 3.7 g, Sodium 1041 mg, Sugar 15.3 g

BEST SPAGHETTI AND MEATBALLS



Best Spaghetti and Meatballs image

One evening, we had unexpected company. Since I had the ingredients on hand, I made this spaghetti and meatballs recipe. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. -Mary Lou Koskella, Prescott, Arizona

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 16 servings.

Number Of Ingredients 21

2 tablespoons olive oil
1-1/2 cups chopped onions
3 garlic cloves, minced
2 cans (12 ounces each) tomato paste
3 cups water
1 can (29 ounces) tomato sauce
1/3 cup minced fresh parsley
1 tablespoon dried basil
2 teaspoons salt
1/2 teaspoon pepper
MEATBALLS:
4 large eggs, lightly beaten
2 cups soft bread cubes (cut into 1/4-inch pieces)
1-1/2 cups whole milk
1 cup grated Parmesan cheese
3 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon pepper
3 pounds ground beef
2 tablespoons canola oil
2 pounds spaghetti, cooked

Steps:

  • In a Dutch oven, heat olive oil over medium heat. Add onions; saute until softened. Add garlic; cook 1 minute longer. Stir in tomato paste; cook 3-5 minutes. Add next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes., Combine the first 7 meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti.

Nutrition Facts : Calories 519 calories, Fat 18g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 1043mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 30g protein.

SPAGHETTI AND CHIPOTLE MEATBALLS



Spaghetti and Chipotle Meatballs image

Zing up your usual pasta and meatballs with this Latin twist on an Italian staple.

Provided by MitchJGray

Categories     Baked Spaghetti

Time 1h

Yield 6

Number Of Ingredients 10

2 pounds ground beef
1 (7 ounce) can minced chipotle peppers in adobo sauce, or to taste
1 bunch green onions, minced
¼ cup bread crumbs
1 ½ teaspoons garlic powder, or to taste
1 ½ teaspoons salt, or to taste
1 ½ teaspoons ground black pepper, or to taste
1 (16 ounce) package spaghetti
1 (15 ounce) can spaghetti sauce
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Mix the ground beef, chipotle peppers with the adobo sauce, green onions, bread crumbs, garlic powder, salt, and pepper together in a bowl until evenly mixed. Roll the mixture into balls the size of cherry tomatoes. Arrange on the prepared baking sheet.
  • Bake in the preheated oven until cooked through, about 30 minutes.
  • While the meatballs bake, bring a large pot of lightly-salted water to a boil. Add the spaghetti and return to a boil. Cook until tender but still firm to the bite, about 12 minutes. Drain.
  • Pour the spaghetti sauce in a large saucepan over medium heat; cook until hot, 5 to 7 minutes. Add the cooked meatballs and stir to coat. Ladle over the drained spaghetti and top with the grated Parmesan cheese to serve.

Nutrition Facts : Calories 662.1 calories, Carbohydrate 71.8 g, Cholesterol 99 mg, Fat 23.2 g, Fiber 7.5 g, Protein 38.4 g, SaturatedFat 8.5 g, Sodium 1199.3 mg, Sugar 7.6 g

SPAGHETTI AND CHIPOTLE MEATBALLS



Spaghetti and Chipotle Meatballs image

Zing up your usual pasta and meatballs with this Latin twist on an Italian staple.

Provided by MitchJGray

Categories     Baked Spaghetti

Time 1h

Yield 6

Number Of Ingredients 10

2 pounds ground beef
1 (7 ounce) can minced chipotle peppers in adobo sauce, or to taste
1 bunch green onions, minced
¼ cup bread crumbs
1 ½ teaspoons garlic powder, or to taste
1 ½ teaspoons salt, or to taste
1 ½ teaspoons ground black pepper, or to taste
1 (16 ounce) package spaghetti
1 (15 ounce) can spaghetti sauce
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Mix the ground beef, chipotle peppers with the adobo sauce, green onions, bread crumbs, garlic powder, salt, and pepper together in a bowl until evenly mixed. Roll the mixture into balls the size of cherry tomatoes. Arrange on the prepared baking sheet.
  • Bake in the preheated oven until cooked through, about 30 minutes.
  • While the meatballs bake, bring a large pot of lightly-salted water to a boil. Add the spaghetti and return to a boil. Cook until tender but still firm to the bite, about 12 minutes. Drain.
  • Pour the spaghetti sauce in a large saucepan over medium heat; cook until hot, 5 to 7 minutes. Add the cooked meatballs and stir to coat. Ladle over the drained spaghetti and top with the grated Parmesan cheese to serve.

Nutrition Facts : Calories 662.1 calories, Carbohydrate 71.8 g, Cholesterol 99 mg, Fat 23.2 g, Fiber 7.5 g, Protein 38.4 g, SaturatedFat 8.5 g, Sodium 1199.3 mg, Sugar 7.6 g

MEATBALLS IN CHIPOTLE SAUCE



Meatballs in Chipotle Sauce image

Albondigas, the Spanish word for meatballs, is also the name of this traditional dish in which they are simmered in a spicy tomato sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes     Ground Pork Recipes

Time 1h15m

Number Of Ingredients 12

1 1/2 pounds ground pork
1 medium onion, coarsely grated and squeezed firmly to remove excess liquid
1 small zucchini, coarsely grated and squeezed firmly to remove excess liquid
1 large egg
1/4 cup dried breadcrumbs
2 teaspoons dried oregano
1/2 teaspoon ground cumin
Coarse salt and ground pepper
1 (28 ounce) can whole peeled tomatoes, with juice
1-2 chipotle chiles in adobo
2 tablespoons vegetable oil
Cooked rice and chopped fresh cilantro, for serving (optional)

Steps:

  • In a medium bowl, combine pork, onion, zucchini, egg, breadcrumbs, oregano, cumin, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; mix well with a fork. Form into 16 (2-inch) balls; transfer to a plate, and place in freezer until firm, 10 to 15 minutes.
  • Meanwhile, combine tomatoes and chiles in a blender; process until smooth, and set aside.
  • Heat 1 tablespoon oil in a large, straight-sided skillet over medium-high heat. Add half the meatballs; cook until brown, turning often, 4 to 5 minutes; transfer to a plate. Repeat with remaining oil and meatballs.
  • Reduce heat to medium-low. Add pureed sauce and return all meatballs to skillet. Cover; simmer, stirring occasionally, 30 minutes. Uncover, and simmer until sauce is thickened, 5 to 10 minutes more. Season with salt and pepper. Serve over rice, sprinkled with cilantro, as desired.

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